oh honey, this oneโs a keeper! ๐ฅฅ Soft white cake soaked in cream of coconut and topped with Cool Whip and shredded coconut. Sweet, creamy, and even better the next day! Perfect for a family treat. ๐
๐ ๐ ๐ฎ๐ธ๐ฒ ๐๐ ๐ณ๐ผ๐ฟ ๐ฌ๐ผ๐๐ฟ ๐ก๐ฒ๐ ๐ ๐๐๐ฒ๐ป๐!
- 1 box Duncan Hines White Cake mix
- 3 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 small box vanilla pudding (or almond)
- 1 tsp vanilla extract (or almond)
For the Topping:
- 1 can cream of coconut
- 1 can sweetened condensed milk
- 8 oz Extra Creamy Cool Whip
- 12 oz frozen grated coconut
Instructions:
1๏ธโฃ Mix all cake ingredients until smooth. Pour into a greased 9×13 pan.
2๏ธโฃ Bake at 350ยฐF for 32-35 minutes, or until a toothpick comes out clean.
3๏ธโฃ Combine cream of coconut and sweetened condensed milk. Poke holes in the hot cake and pour this mixture over it.
4๏ธโฃ Let the cake cool, then frost with Cool Whip and sprinkle with grated coconut.
5๏ธโฃ Refrigerate for at least 8 hours before serving. Itโs even better the next day!
๐๐ป๐ท๐ผ๐! ๐ Keep these recipes in your feedโthank you for following! ๐